Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

(2019) Ruichang Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition

(2019) Miwa Yoshioka et al.   FISHERIES SCIENCE

Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd

(2018) Hanifah Nuryani Lioe et al.   FOOD CHEMISTRY

Untargeted metabolite profiling for koji -fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

(2018) Han Sol Seo et al.   FOOD CHEMISTRY

Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

(2018) Yaqi Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts

(2018) Hye-Young Shin et al.   FOOD CHEMISTRY

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

(2018) Yu Matsuo et al.   FOOD CHEMISTRY

Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice

(2017) Da Eun Lee et al.   FOOD CHEMISTRY

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

(2017) Yu Kyung Jang et al.   FOOD CHEMISTRY

Chemical composition of red meat of Baird's beaked whale and antioxidant/ACE inhibitory activities of methanolic extract of the red meat

(2017) TAKAHIRO FUJINO et al.   NIPPON SUISAN GAKKAISHI

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum

(2016) Fang Yang et al.   FOOD CHEMISTRY

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

(2016) Dandan Zhao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Optimization of the Enzymatic Hydrolysis of Lupin (Lupinus) Proteins for Producing ACE-Inhibitory Peptides

(2014) Giovanna Boschin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans

(2014) Xu-Xia Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

(2012) Masaaki Yasuda et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture

(2011) Ladislaus M. Kasankala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Contents of Sugars and Organic Acids during the Ripening and Storage of Sufu, a Traditional Oriental Fermented Product of Soybean Cubes

(2010) Yin-Soon Moy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

(2010) Yen-Yi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates

(2008) Kazuki Nakajima et al.   FOOD CHEMISTRY